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Intercare Southwood Care Centre - Food

211 Heritage Drive SE Calgary AB T2H 1M9 · Food - General

Official record from Alberta →

Inspection summary

Intercare Southwood Care Centre - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on October 9, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 24, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on July 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on July 29, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The paint was worn off the wall in one area in the Parkland serving kitchen.-Please re-paint the wall so the surface is smooth, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main kitchen: Water was observed leaking onto the floor from a hole in a weld on the stainless-steel dishwasher counter. Water and debris were accumulating on the floor in this area. -Please repair the hole and thoroughly clean the floor under the dishwasher.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen: 1. The wall was damaged around the mop sink in the janitor room.2. There was a hole in the wall under the 3 compartment sink as well as under the dishwasher.-Please refinish the walls in the noted areas so they are smooth, durable, impervious to moisture, and easy to clean.Palliser serving kitchen: The silicone was coming off the counter behind the sink.-Please re-install silicone.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels in dispensers were missing from the hand wash sink in the Parkland serving kitchen.-Please install soap and paper towels in dispensers at the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand wash sink in the Willow Park West dining room was very slow draining.-Please repair the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the stove, cupboards, and refrigerator in the Hospice family dining room.-Please thoroughly clean the family dining room.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food on the transport cart that was being delivered for lunch on the hospice unit was not fully covered.-Please ensure that food being transported in the hallways is covered to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The countertop cooler in the hospice unit was not working. The temperature was at 23 degrees Celsius.-Please repair the cooler so it maintains 4 degrees Celsius or less. In the meantime, please do not store any items in the countertop cooler.2. Creamers were stored on the cart at room temperature in the Bonavista 3rd floor dining room and the 2nd floor Fairview serving kitchen.-Please store creamers on ice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The sensor on the hand wash sink in the 2nd floor Willow Park West serving kitchen was not working.-Please repair so that the hand wash sink is operational.2. Dishes were stored in the 2 compartment sink in the hospice servery, which is the only sink available for hand washing.-Please keep the sink available for hand washing at all times and do not store dishes in the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There were some water-stained ceiling tiles above the main floor Parkland serving kitchen. -Please replace the stained tiles.2. Arborite was off the edge of the counter in the Parkland main floor serving kitchen and the arborite was cracked around the sink in the Palliser serving kitchen.-Please repair so the surfaces are smooth, durable, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher in the hospice family dining room was leaking.-Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris in the containers storing condiments in the Palliser serving kitchen.-Please clean the containers on a frequent basis.

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